Your favorite salad?

just rebumping because I found some good ideas for using the greens in the garden this weekend in here

Chef_katje, Jan 30, 5:46 pm

I chop and change but this summer, this one seems to be the one I'm making the most often:

Warm German Style Potato Salad (also delicious served cold!)

First add sliced garlic, mint and salt to pot of cold water. Add roughly chopped potatoes and gently bring to the boil - water needs to be salty (like when cooking pasta) as soon as water starts to boil, turn off heat and keep lid on pot.

While potatoes are cooking, fry a few shoulder rashers of manuka smoked bacon. Set aside.

Add to the pan a knob of butter and a drop of oil and sauté sliced red onion until caramelised. Add a small amount of brown or raw sugar and a small amount of Balsamic vinegar.

Finely chop a couple of gherkins, mint, and parsley. Also chop the cooked bacon.

Make up a vinaigrette - 50% oil / 50% vinegar (malt vinegar is fine). Add a squirt of mustard (Dijon or regular), salt and a little crushed garlic.

Check for doneness of potatoes, drain and return to pot. Add some caraway seeds, chopped gherkins, mint, parsley and bacon, caramelised onion, salt and ground pepper - stir to combine.

Then pour over the vinaigrette.

*** The trick is to work quickly so that the potatoes absorb all the flavours while the potatoes are still hot/warm ***

Drizzle a small amount of Paul Newman's Ranch Dressing over salad and stir through.

Leave covered (but not refrigerated) until ready to serve so that all the flavours meld.

Chef_carlosjackal, Jan 30, 6:21 pm



thanks for posting - its def a must try. Are turtle beans just black beans?

Chef_bev00, Jan 30, 10:58 pm

One we make a bit is chopped celery with mandarin segments and a vinaigrette dressing. So simple and so refreshing.

Chef_clareo, Jan 30, 11:25 pm

Watermelon, cucumber, lots of mint, chpd and sprinkled with lime juice.

Chef_frances1266, Jan 31, 10:22 am

Mine is Salad Nicoise, Cobb Salad, Chef's Salad and Satay chicken salad

Chef_katje, Apr 4, 8:00 pm

For salad enthusiassts this is an interesting list http://en.wikipedia.org/wiki/List_of_salads

Chef_katje, Apr 4, 8:08 pm

This is lovely

Penne Pasta, drenched with olive oil when cooked & tossed with chopped vine toms & spring onions & a couple tablespoons of balsamic vinegar to add taste S & P & goes with so much on the side.

Chef_speights40, Apr 4, 8:12 pm

Fennel, Apple, Pecorino and Red Onion Salad with Citrus Dressing. So fresh crunchy and soooo tasty. Excellent with pork, especially good with roast pork, to cut the richness.

Chef_wheelz, Apr 4, 8:15 pm



mmmmmmm

Chef_katje, Apr 4, 8:16 pm



Recipes for the 1st 3? Please :)

Chef_angel404, Apr 4, 8:19 pm

I think this thread might turn into a recipe thread.

Chef_paulgl, Apr 4, 8:29 pm



Oh I hope so!

Chef_lindylambchops1, Apr 4, 9:06 pm

Chef_katje, Apr 4, 9:39 pm

A chef's salad is basically whatever the chef can find in his fridge isn't it? A bit of this, a bit of that . Salad nicoise is tuna salad - lettuce, tomatoes, potatoes, green beans, black olives, hard boiled eggs, tuna and anchovies. My favourite is either my own mediterranean pasta salad or my curried chicken salad although I also like the brown rice and cranberry salad I found on the WW website.

Chef_sarahb5, Apr 4, 9:56 pm

My favourite salad is anything green from the garden mixed with lots of herbs, garlic, olive oil, cider vinegar and salt and pepper.

Chef_uli, Apr 4, 10:05 pm

Spinach orzo feta & pine nuts,
1 (16 ounce) package uncooked orzo pasta
~3/4 of a (10 ounce) package baby spinach leaves, finely chopped
6 oz crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
2-3 Tbsp chopped fresh basil (or 1/2 teaspoon dried basil)
1/4 teaspoon ground white pepper
~1/4 cup olive oil (more if it's too dry)
~1/2 cup balsamic vinegar

directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Chef_ruby19, Apr 4, 10:20 pm



is that WW the Weight Watcher's or Women's Weekly website?

Chef_lindylambchops1, Apr 4, 11:36 pm

My fav is still lettuce (often iceberg), spring onions, cucumber, tomato. radish if I can find or have grown. capsicum if not too dear. a bit of red onion if I know others will cope. and boiled egg if I've got enough.

Chef_nik12, Apr 5, 12:19 am

fresh lettuce leaves, tomatoes, grated carrots, red onions, cheese wedges, boiled egg slices, cucumber and salad dressing. yum

Chef_paulgl, Apr 5, 2:47 am

three,, first pasta ,tom, sliced mushrooms, spring onions, sliced red onions, chopped parsley and tin of pink salmon bound with lots of american style mayonnaise

the second salad ,, i make a coleslaw and i add sliced beetroot and lots of Surimi bound with lots of mayonnaise,, sometimes i add shrimps

the third salad,, paw paw, walnuts and cooked sliced chicken and spring onions bound with a seafood sauce,

Chef_aktow, Apr 5, 4:23 am



Interesting. will have to try that one as it has my taste buds hopping
edited to say
I had a nice salad last night, cold roast pumpkin pieces, chopped walnut, blue vein cheese. not sure if it had a dressing on it or not, I don't think it did, just seasonings

Chef_rainrain1, Apr 5, 8:11 am



Traditionally that was the story behind the chefs salad and the cobb salad but they have specific ingredients. A chef salad is a salad of
1.hard-boiled eggs;
2. one or more meats such as ham, turkey, chicken,anchovies roast beef;
3. tomatoes;
4.cucumbers;
5.cheese
alll placed ontop of lettuce

Chef_katje, Apr 5, 2:45 pm

Roasted Sweetie Kumara Salad with bacon and walnuts.

This is mine for last summer
http://www.foodmag.co.nz/index.php?option=com_content&task=view&id=1501

Chef_dreamers, Apr 5, 3:11 pm


Weight Watchers - don't be fooled though - it's delicious.

Chef_sarahb5, Apr 5, 6:29 pm

Ripe red tomatoes freshly picked from the garden sliced with lemon pepper and salt- no dressing of any kind. Sadly it is coming to an end with colder autumn nights- not the same with store bought tomatoes.

Chef_katalin2, Apr 5, 6:39 pm

orzo pasta cooked and cooled, chopped up sundried tomatoes, feta cheese chopped red onion parsely chives or any herbs you like and balsamic dressing it is so yummy. If you wanted meat I have added chopped ham or cooked bacon. love it for lunch

Chef_seniorbones, Apr 5, 7:19 pm

Potato salad.

Chef_hestia, Apr 5, 7:35 pm



Mine too nik12 though I am loving a mix of iceberg and baby cos lately.

Old fashioned but I notice the younger generation demolish it when I make one.

Chef_esther-anne, Apr 5, 7:51 pm



its ok but not that interesting

Chef_katje, Apr 6, 9:14 pm

Brocoli Salads =

Courtesy of my sis - this is really yummy!

The quantities (as follows) will make a reasonable amount if you have
to take it somewhere:

2 large heads of broccoli (I use 3 if for a larger crowd, or if the
heads are small)
1 red onion - sliced
Chopped bacon - as much or as little as you want
1 cup peas (run under hot water to thaw)
Toasted sliced almonds

Dressing:
3/4 - 1 cup of mayo (I use Best Foods or Pams)
Dessert spoon - 1 Tbsp of honey (add more if you need it - if you put
to much in just add more mayo or vinegar)
Balsamic vinegar - i just add it to taste

Method:
Fry off chopped bacon, set aside.
Boil a pot of well salted water and then add broccoli. Don't cook for
long because it still needs to be crunchy. Blanch in an ice bath to
stop cooking process - just cold water with lots of ice.
Compile salad by draining broccoli once cold, onion, peas and half of
the toasted almonds. Add dressing. Mix. Then top with the rest of
the almonds. Keep in the firdge until needed, but I think it tastes
nicer at room temperature.

Quotekirmag (290 ) 2:17 pm, Wed 3 Oct #3
Broccoli and Cashew Nut Salad.
Head brocolli uncooked cut in small pieces, 1 red pepper chopped, 1/2 red onion chopped,handful cooked crisp bacon crumbled, handful plain cashew nuts chopped.Dressing. !/2 cup eta mayo,1/4 cup sugar, 2 tablespoons wine vinegar.In large bowl combine brocolli, pepper, onion,bacon nuts,. Mix dressing and toss through salad mix well Place in fridge to chill well.

Quotefifie (218 ) 2:25 pm, Wed 3 Oct #4
http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Quotefamilychch (252 ) 10:30 pm, Wed 3 Oct #5

Chef_bev00, Oct 5, 1:23 am

Waldorf and Cesare salad are my two favs. although a hot chicken salad is good too

Chef_usualsuspect, Oct 5, 1:28 am

Has anyone ever made a Turtle Bean salad, I haven't. yet, can't wait to try.

Turtle Bean Salad
8 oz feta cheese, diced
2 cups cooked black turtle beans
1 small, ripe but firm mango, diced
2 spring onions, trimmed and finely sliced
1 red and 1 green pepper, diced
1 oz/ 25g mint leaves, torn or shredded by hand
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon wholegrain mustard
Salt and pepper
Mix all the ingredients together in a bowl. Chill for a couple of hours before serving with warm, crusty bread.

Chef_rainrain1, Apr 13, 9:55 pm

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